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Classic Egg Drop Soup

If there are any popular Chinese Appetizers today, it is this soup.


6 cups of chicken broth
2 tbsp. of cornstarch
2 eggs, large in size and beaten
Chopped up green onions, for garnish
tsp. of salt
tsp. of black pepper


Preparation time: 25 minutes
Serves: 4


 Using a large sized soup pot, add your chicken broth to it and cook over medium heat until it is boiling. Then add in your seasoning of salt and pepper until it is to your liking.

While your broth is continuing to boil, mix your cornstarch with a little bit of water until it is fully dissolved. Then add your cornstarch mixture to your broth and make sure that you stir it completely to combine.

Reduce your heat and allow your broth to simmer for about 5 to 10 minutes. After that time remove from heat and allow it to cool slightly for 5 minutes.

Then stir your soup using a circular motion in a consistent fashion, making sure that you are creating a current in your soup as you do so. As you continue to stir your soup drizzle in your beaten eggs, allowing them to cook in thin papery strips within the soup.

Serve immediately and garnish your soup with some green onions. 

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